45 minutes
This exquisitely flavorful dish features firm white fish in a luscious coconut-lime sauce, served with sweet, roasted cherry tomatoes.
Cherry Tomatoes, fresh
0 oz
tablespoons
to taste
to taste
Cod Fillet, fresh
0 oz
teaspoons
cups
Lime Zest, zested
each
Lime Juice, juiced
each
tablespoons
Cilantro, fresh
0 oz
1. Preheat Oven
Preheat your oven to 400°F (200°C). This ensures it’s ready to roast the tomatoes to perfection, enhancing their natural sweetness.
2. Prepare Tomatoes
Place fresh, ripe cherry tomatoes on a baking sheet. Drizzle them lightly with olive oil, salt, and pepper. Toss them gently to coat evenly. Roast in the oven for about 20-25 minutes until they are blistered and slightly caramelized.
3. Prepare Fish
Pat the fish fillets dry with paper towels to ensure a crisp sear. Season them generously with salt, pepper, and a pinch of paprika.
4. Cook Fish
In a large skillet, heat a tablespoon of oil over medium heat until it shimmers. Place the fish fillets in the skillet, cooking them for 3-4 minutes on each side until they are golden brown and cooked through. Remove the fish from the skillet and set it aside.
5. Make Sauce
In the same skillet, add a can of full-fat coconut milk, the zest and juice of two limes, and a tablespoon of fish sauce. Stir gently, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes until it slightly thickens.
6. Combine Fish and Sauce
Return the fish to the skillet, nestling it into the coconut-lime sauce. Let it simmer for another 2-3 minutes, allowing the flavors to meld.
7. Serve
Serve the spiced coconut-lime fish with the roasted tomatoes on the side. Garnish with fresh cilantro. This dish is best enjoyed immediately, while the fish is tender and the sauce is warm and fragrant.
Taste the coconut-lime sauce before adding the fish and adjust the seasoning with salt, more lime juice, or a touch of sugar if needed to achieve a harmonious balance between sweet, sour, and salty.
Choose a firm-fleshed white fish like cod, halibut, or sea bass. Freshness is key for the best flavor and texture. If possible, buy from a reputable fishmonger and ask for the catch of the day.
Serve the fish with a side that can absorb the delicious sauce, such as steamed jasmine rice or rice noodles. This will ensure that none of the flavorful sauce goes to waste.
Use ripe but firm tomatoes for the best flavor. Roast them just until they start to burst and caramelize, as this will concentrate their sweetness and add a depth of flavor to the dish.
When cooking the fish in coconut milk, don't let it boil fiercely as this can cause the coconut milk to separate. Gently simmering will ensure the sauce stays creamy and emulsified.
Comments (0)